Sicilian Sea Bass with Caponata: Easy Baked Fish Recipe

There’s something really quite lovely about a dish that manages to look like it belongs in a sun-drenched Sicilian trattoria whilst being surprisingly achievable in your own kitchen in under 30 minutes, am I right? This Sicilian Sea Bass with Caponata recipe is exactly that sort of culinary alchemy – the kind of dish that transforms simple ingredients into something that tastes like it’s been prepared by a Chef a casa mia!

I have to be honest about this recipe: it’s not just about the gorgeous presentation or the way it makes your kitchen smell like a Mediterranean holiday. This is proper restaurant-quality cooking that happens to be surprisingly straightforward, thanks to the genius of butterflied fish and the most spectacular caponata stuffing that’s been elevated with Drivers Pickle Caponata Capers – because sometimes the difference between good and absolutely extraordinary lies in choosing ingredients that actually understand flavour.

The beauty of this baked sea bass recipe is just how easy it is. The fish gets butterflied and stuffed with a gorgeous caponata mixture, then baked until the skin is golden and crispy whilst the flesh stays incredibly moist and flaky. Meanwhile, the caponata – that gloriously chaotic Sicilian vegetable medley that’s like ratatouille’s more interesting, well-travelled cousin – transforms from a simple stuffing into something that tastes like it’s been simmering away in a Palermo kitchen for hours.

Why This Caponata Stuffed Sea Bass Recipe Works.

The genius of this Mediterranean fish recipe lies in its beautiful balance of rustic charm and refined technique. It’s the sort of dish that honours the wonderful simplicity of Sicilian cooking whilst incorporating methods and ingredients that elevate it beyond the everyday.

Sea bass is absolutely perfect for this treatment because it’s robust enough to hold its shape when butterflied and stuffed, yet delicate enough to absorb all those gorgeous Mediterranean flavours without being overwhelmed. The flesh is sweet and mild, with a lovely firm texture that becomes incredibly tender when baked properly. The skin, when finished correctly, provides a gorgeous textural contrast – golden and crispy against the silky flesh beneath.

The baking method is then what makes this recipe truly accessible for home cooks. Unlike more complicated fish preparations that require precise timing and temperature control, this approach is wonderfully forgiving. The stuffed fish bakes gently in the oven, with the caponata keeping the flesh moist whilst the exposed skin crisps up beautifully. It’s like having a built-in insurance policy against overcooking!

The visual impact is equally impressive. When you slice into that golden, crispy-skinned fish to reveal the vibrant caponata stuffing, it’s the sort of presentation that makes people think you’ve been secretly attending culinary school. But the reality is that once you understand the basic technique, it’s actually quite straightforward – it just looks and tastes like it required far more skill than it actually does!

Ingredients for Perfect Sicilian Sea Bass with Caponata.

The beauty of this Italian fish recipe lies in its use of simple, high-quality ingredients that each bring something essential to the final dish. The star, naturally, is the sea bass – you’ll want two beautiful butterflied fillets, skin-on for the best flavour and texture. If you’re not confident butterflying fish yourself, ask your fishmonger to do it for you. Most are happy to help, and it ensures you get perfectly even fillets that will cook uniformly.

The raisins might seem like an unusual addition if you’re not familiar with Sicilian cooking, but they’re absolutely crucial for authentic flavour. They provide little bursts of concentrated sweetness that balance the acidity of the tomatoes and the saltiness of the capers. Choose plump, moist raisins rather than the dried-out ones that have been lurking in your cupboard since last Christmas – they should be soft and yielding, not hard and chewy.

Pine nuts add a lovely buttery richness and essential textural contrast. The key is toasting them lightly before using – this extra step intensifies their flavour and adds a gorgeous nutty depth that makes the whole dish more complex and satisfying. Toast them in a dry pan until they’re golden and fragrant, watching carefully as they can go from perfect to burnt in seconds.

The sundried tomato paste is your secret weapon for depth of flavour. It provides concentrated umami richness that ties all the other ingredients together whilst adding that essential Mediterranean character. Choose a good-quality paste that’s thick and intensely flavoured rather than watery and bland – it should taste like concentrated sunshine.

Fresh seasonal tomatoes bring juiciness and bright acidity to balance the richness of the other ingredients. Choose tomatoes that actually smell like tomatoes when you hold them to your nose – if they don’t have any aroma, they won’t contribute much flavour to your dish. In winter, good-quality tinned tomatoes are often a better choice than flavourless fresh ones.

For the herby element, you’ll need plenty of fresh flat-leaf parsley, plus a touch of fresh oregano if you can find it. The herbs provide brightness and freshness that lifts the entire dish, whilst a generous pinch of lemon zest adds a citrusy note that makes everything taste more vibrant and alive.

The baby potatoes should be waxy rather than floury – varieties like Charlotte or Anya work beautifully. You want them to hold their shape when boiled and lightly crushed. Choose potatoes that are roughly the same size so they cook evenly, and don’t bother peeling them. The skins add flavour, texture, and valuable nutrients, plus they save you time.

Finally, you’ll need good olive oil for drizzling and roasting, and a quality tomato and herb sauce for finishing the potatoes. These might seem like minor ingredients, but they make a noticeable difference to the final result. Choose products that you’d be happy to eat on their own – if the olive oil tastes good drizzled on bread and the sauce is delicious straight from the jar, they’ll enhance rather than detract from your finished dish.

Final Thoughts

This is a weeknight wonder that eats like a holiday. It’s fresh, comforting, full of bold Mediterranean flavour – and doesn’t require any parchment, wrapping, or panic. Just good ingredients and a hot oven.

Serve it up with a glass of something crisp and white. Then pour another…Maybe?!

You can see me make this on my Tik Tok here too – I’d love to see you join me over there!